Mexican Pickled Onions
Condiments, Mexican
Ingredients
1 large red onion
1 cup distilled white vinegar
1 cup water
2 tablespoon sugar (or 1 tablespoon + 1 teaspoon of honey)
1 teaspoon salt
1 bay leaf
2-4 chiles de arbol (or a pinch of red pepper flakes)
Directions
Peel and slice the red onion and separate the pieces.
In a small saucepan, heat the vinegar, water, sugar, salt, bay leaf and red pepper flakes on medium. Stir until the sugar and salt dissolve and turn off heat when it comes to a boil.
Place the onions in a container with a lid (such as a mason jar).
Pour the mixture on top. Press the onions down to make sure they are all submerged.
Cover and let the onions cool completely at room temperature. Then place in the refrigerator.
Onions will be ready to use after 2-3 hours, but the taste will be better the longer they sit in the pickling juice.
Serve with shredded pork, chicken, on top of tacos or salads.
Notes
Use a wet piece of a paper towel to cover the onions and keep them submerged, remove when pickling is ready.
For a sugar free option, do not add honey or sugar. The result will be more tangy but there will still be some sweetness from the vinegar and onions.
Can substitute white vinegar with apple cider vinegar, white or red wine vinegar, rice vinegar or champagne vinegar.
Nutrition
16 kcal
Serving: 1 serving Calories: 16kcal Carbohydrates: 4g
Protein: 0.2g Fat: 0.1g Sodium: 29mg
Potassium: 25mg Fiber: 0.4g Sugar: 3.1g
Calcium: 6mg